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Effect of pH and temperature on fibrous structure formation of plant proteins during high-moisture extrusion

Anni Nisov1, Markus Nikinmaa1, Emilia Nordlund1

  • 1VTT Technical Research Centre of Finland, Ltd, P.O. Box 1000, FI-02044, Finland.

Food Research International (Ottawa, Ont.)
|June 2, 2022
PubMed

Keywords:
Disulphide bond formationExtrusionFibrous structureMeat alternativePlant proteinsProtein alignmentpH shift

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